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Quick-frozen food material for barbecuing and production method therefor

A production method and food material technology, applied in food science, food coating, meat/fish preservation through freezing/cooling, etc., can solve the problems of limited cost and portability, achieve short baking time and ensure freshness , the effect of low baking temperature

Pending Publication Date: 2020-10-16
成都马力餐供食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, barbecue ingredients are diverse, and each ingredient is different in cutting form, roasting method, time, steps, and seasoning. This kind of experience, you can only go to restaurants or buy ingredients for self-service barbecue, the cost and portability of going to restaurants are limited, and self-service barbecue, in addition to all kinds of tools, it is more important to master professional cooking skills

Method used

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  • Quick-frozen food material for barbecuing and production method therefor
  • Quick-frozen food material for barbecuing and production method therefor
  • Quick-frozen food material for barbecuing and production method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] This embodiment provides a method for preparing quick-frozen ingredients for grilling. It includes the following steps:

[0057] (1) Raw material pretreatment:

[0058] Select 4 chicken wings, clean them, add the following general seasonings in parts by weight to marinate, and marinate for 60 minutes:

[0059] The seasoning contains the following raw materials in parts by weight: 12% of pepper, 3% of edible salt, 1.5% of sodium glutamate, 1.5% of chicken essence seasoning, 3% of white sugar, 8% of vegetable oil and 3.5% of spices.

[0060] (2) Boil the syrup:

[0061] The following raw materials by weight percentage are selected for boiling the syrup: 30% of granulated sugar, 3% of glucose, 0.45% of water retaining agent, and 66.56% of water, and the following original cooking process is used.

[0062] First add all the granulated sugar and water accounting for 5% of the total water quality, and use low heat to fry, keeping the temperature of the mixture at 80°C; unt...

Embodiment 2

[0070] This embodiment provides a method for preparing quick-frozen ingredients for grilling. It includes the following steps:

[0071] (1) Raw material pretreatment:

[0072] Select 4 chicken wings, clean them, add the following general seasonings in parts by weight to marinate, and marinate for 60 minutes:

[0073] The seasoning comprises the following raw materials in parts by weight: 18% of pepper, 6% of edible salt, 3.5% of sodium glutamate, 3.5% of chicken essence seasoning, 3% of white sugar, 10% of vegetable oil and 4% of spice.

[0074] (2) Boil the syrup:

[0075] The following raw materials are selected in parts by weight to boil the syrup: 40% of granulated sugar, 5% of glucose, 0.55% of water retaining agent, and 54.55% of water, and the following original boiling process is used.

[0076] First add all the sugar and water accounting for 10% of the total water mass, fry on low heat, and keep the temperature of the mixture at 85°C; until all the dissolved sugar ...

Embodiment 3

[0084] This embodiment provides a method for preparing quick-frozen ingredients for grilling. It includes the following steps:

[0085] (1) Raw material pretreatment:

[0086] Select 4 chicken wings, wash and set aside.

[0087] (2) Boil the syrup:

[0088] The following raw materials are selected in parts by weight to boil the syrup: 40% of granulated sugar, 5% of glucose, 0.55% of water retaining agent, and 54.55% of water, and the following original boiling process is used.

[0089] First add all the sugar and water accounting for 10% of the total water mass, fry on low heat, and keep the temperature of the mixture at 85°C; until all the dissolved sugar precipitates into white powder; then quickly heat up to 130°C for rapid frying, reaching Coking effect (coking rate ≥ 80%);

[0090] Then add the remaining water and glucose to the mixture, stir quickly to cool down, heat the solution to 55°C over low heat, then add water retaining agent and turn off the heat.

[0091] ...

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Abstract

The invention discloses a quick-frozen food material for barbecuing and a production method therefor and relates to the technical field of production of food materials for barbecuing. The method comprises the following steps: subjecting a food material to be barbecued to syrup coating, and then, carrying out pre-barbecuing, quick-cooling and quick-freezing sequentially. According to the productionmethod, the quick-frozen food material for barbecuing is produced through decocting syrup by employing a creative process, and carrying out syrup coating, pre-barbecuing, quick-cooling and quick-freezing. The quick-frozen food material for barbecuing, which does not need professional barbecuing technologies and capability, is prepared by the method, consumers can enjoy barbecued products of unequal quantities by only heating the food material in electrical appliances such as a household microwave oven, baking oven or electromagnetic oven for 60 to 90 seconds, and the proximity of flavor, taste and visual impression is 95% or more compared with those of barbecued products produced on site.

Description

Technical field [0001] The present invention relates to the technical field of barbecue food production, and specifically to a barbecue quick-frozen food and a production method thereof. Background technique [0002] Barbecue is a broad-spectrum food cooking method. Currently, most barbecue products on the market are purely raw and semi-finished products. There are basically no ready-to-eat out-of-the-bag products. This is because ready-to-eat out of the bag is completely divorced from the essence of barbecue products, and consumption After purchasing pure raw semi-finished products, investors also need to purchase corresponding processing equipment, such as grills, smokeless charcoal, even bamboo skewers, and various seasonings. They also need to have more professional grilling technology and capabilities, especially to judge whether The ability to identify whether the ingredients are cooked or not directly affects the food safety. [0003] In addition, barbecue ingredient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/50A23L17/00A23L19/00A23L13/40A23L13/70A23P20/10A23B4/06A23B7/04
CPCA23L13/10A23L13/50A23L17/00A23L19/00A23L13/428A23L13/72A23P20/10A23B4/06A23B7/04
Inventor 方娟
Owner 成都马力餐供食品有限公司
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